Description
Unlike a plain pound cake, this version is elevated with a silky, melt-in-your-mouth cream topping that adds both sweetness and elegance. The cake itself is perfectly buttery, moist, and flavorful, while the frosting creates a soft, creamy contrast that makes every bite irresistible.
Ingredients
For the Pound Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup heavy cream or milk
- 2 teaspoons vanilla extract
For the Cream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Preheat oven to 325°F (165°C). Grease and flour a round or bundt cake pan.
In a large bowl, beat butter and sugar until light, fluffy, and pale in color.
Add eggs one at a time, mixing well after each addition to create a smooth batter.
In another bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the butter mixture, alternating with heavy cream. Mix until just combined, then add vanilla extract.
Pour batter into the prepared pan and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
Notes
- Use room temperature ingredients for smooth mixing
- Avoid overmixing to keep the cake tender
- Let the cake cool completely before frosting
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
Nutrition
- Calories: 420 kcal
- Sodium: 180mg
- Protein: 5g